| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
8-to-10 ounce fresh or frozen pan-dressed trout; lake perch; or other white fish |
| 3/4 |
c |
Finely crushed saltine crackers (21 crackers) |
| 1/4 |
c |
Grated parmesan cheese |
| 1 |
tb |
Snipped parsley |
| 1/3 |
c |
All-purpose flour |
| 1/8 |
ts |
Pepper |
| 3 |
tb |
Lemon juice |
| 1 |
|
Beaten egg (up to) |
| 4 |
tb |
Shortening or cooking oil |
|
|
Lemon slices; halved (optional) |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:27:29 CDT
Thaw fish, if frozen. In a shallow bowl, combine crushed crackers, grated
Parmesan cheese, and snipped parsley. In another shallow bowl, combine the
flour and pepper. Place lemon juice and egg in separate bowls. Dip fish in
lemon juice, then in flour mixture, then in egg, and finally in the cracker
mixture.
In a 12-inch skillet heat shortening or cooking oil. Add fish in a single
layer. Fry over medium heat for 5 to 7 minutes or till brown. Turn fish;
fry for 5 to 7 minutes more or till fish flakes easily when tested with a
fork. Drain on paper towels. Serve fish with lemon. Garnish with parsley,
rosemary, and dill if desired. Serves 4.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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